Off the Menu: EMP Summer House Returns to the Hamptons

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EMP Summer House in East Hampton, N.Y. Credit Nate Poekert/American Express

Headliner

EMP SUMMER HOUSE The popular summer outpost in East Hampton, N.Y., that Will Guidara and the chef Daniel Humm of Eleven Madison Park ran last year returns, starting May 25 and running Wednesdays to Sundays through mid-September. It will again feature casual indoor and outdoor dining on the lawn and covered patio, with a somewhat more formal menu in the dining room inside. Lobster tempura, tomato salad and rib-eye for two are likely to be served. Large-format dinners for groups of six to eight will again be available. Unlike last season’s pop-up, which was a way to keep staff employed while Eleven Madison Park underwent renovations, this one will hire mainly from the community. The success of the experiment led Mr. Humm and Mr. Guidara’s Make It Nice group to plan a similar winter branch, to open in December, in Aspen, Colo. Both will be run in partnership with American Express, the only credit card accepted at the pop-ups. Starting May 1, reservations for the indoor dining room can be made online through June 30; as of June 1, they can be made through July 31, and starting July 1, they will be taken through September: 341 Pantigo Road, East Hampton, N.Y., empsummerhouse.com.

Opening

SAM WON GARDEN This Koreatown restaurant in Manhattan is the introductory American branch of what is said to have been the first Korean tabletop barbecue restaurant, opened in Seoul in 1976. The New York version will be on three floors and seat 180 people, tiny when compared to the 1,200-seat original. Run by Simon Lee, the owner of the Franco-Korean bakeries Paris Baguette, it will feature beef from a ranch in Arizona that is dry-aged at the restaurant. Other dishes will include beef tartare bibimbap, spicy intestine casserole, bacon-mung bean pancakes, and, special to New York, kimchi poutine. The wine list concentrates on New World selections. (Monday): 37 West 32nd Street, 212-695-3131.

PLANTMADE A new addition to the chef Matthew Kenney’s global collection of vegan restaurants (they say plant-based) has opened in New York. It’s the fourth in the city for him and his partners. The 50-seat all-day cafe serves potato niçoise bagels with almond pâté and olives, truffled “cheese” panini and coconut cream pie, among other items. It pours Haitian Bleu coffee, an heirloom variety that appears in drinks like pine pollen cappuccino. Proceeds from coffee sales go toward restoring land in Haiti that was devastated by recent natural disasters: 152 Second Avenue (Ninth Street), matthewkenneycuisine.com/plantmade.

CLAY POT A clay bowl of Cantonese food that includes rice, egg, spinach, corn and tofu with a choice of two toppings (shrimp, beef, chicken, eel, pork belly, sausage or vegetable) is what’s on offer for $12 at this new vest-pocket spot in the East Village. And if you’ve come to appreciate Spanish socarrat, the crispy rice that clings to the bottom of the paella pan, you’ll want to know fan jiao, the equivalent to be scraped up from the pot: 58 St. Marks Place (Second Avenue), 646-434-6449, claypotnyc.com.

TUSCANY STEAKHOUSE What had been Nino’s Steakhouse has now been taken over by Steve Haxhiaj, who had owned Il Monello on the Upper East Side. He has redecorated the 5,000-square-foot space seating 140 and installed a menu combining steakhouse and high-end Italian fare: 117 West 58th Street, 212-757-8630, tuscanysteakhouse.com.

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